Chocochip Cookies

by Meli

I made these cookies a few weeks ago and they were a big hit. The texture is soft and crumbly, and the kosher salt really brings out the chocolate and walnut flavors.

I used this recipe, featured in Food & Wine magazine (never fails!), but replaced the dried cranberries with 1 cup of chopped walnuts. I used unbleached all-purpose flour instead of regular, and I only had instant oatmeal at home, so I used 1 packet instead of the 1 cup quick-cooking or old-fashioned rolled oats that the recipe calls for.

Everyone loved these, and I’m sure the cookies would be great without the nuts, or with the dried cranberries from the original recipe as well.